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makes sense. do you also dry hop in primary? Thanks everyone for all the advice by the way,it's much appreciated.

but I don't have anything other than s04. anything other I would have to order online, and that takes for ever. You wouldn't belive it but I live in Munich, and there's not one single home brew shop.

added 1.8g to each bottle, should be enough. put in secondary to add cinnamon and vanilla. i read that too long in primary, the yeast can break apart and give off flavours.

we opened 5 bottles yesterday, all exact same. don't think they are leaking. that's an interesting idea though. Only have S-04 at home, we used wyeast 1084 for the bear. wouldn't that mess it up?

ok, so the gravity turned out Allright. transfered to secondary and added cinnamon and vanilla and left that for 2 weeks. then bottled while adding sugar to the bottles. left for the 2 weeks. tasted yesterday, they flavor is fantastic but it has 0 CO2. no head, no foam no bubbles. I'm guessing...

We just brewed a Christmas beer with vanilla and cinnamon, added in secondary. just bottle conditioning now, so no idea on outcome.

thanks a lot everyone. will stay patient and check gravity in a few days.

thanks for the reply. All yeast pitch calculators say I need 400B cells, i pitched apr. 200B. The fermenter is sealed, pushing down on it causes airlock to rise. fermented at about 18.7C. Will wait a bit and re measure gravity.

Hi, i brewed a 20.5°P beer and pitched 2 packs of 1084. fermentation started great after 12h but CO2 production stopped on day 3. after re calculating the yeast amount I noticed I need 200bil cells more than I pitched. Now can I add more yeast on day 5/6? I had to reorder more yeast, so there's...